Shrimp and Coconut Curry with Green Beans

Shrimp and Coconut Curry with Green Beans

Adapted from Bon Appetit (December 2010)

I frequently order green curry when out at a Thai restaurant, but it never occurred to me to try to make it at home until I came across this recipe. It was a little spicy for the wee ones as written, so I’ve toned it down a bit here and added more vegetables.

3/4 pound green beans, trimmed and cut into 1 inch lengths

Grated zest of 2 large limes

1 cup roughly chopped cilantro

2/3 cup roughly chopped shallots

1 tablespoon chopped jalapeno pepper

2 tablespoons curry powder

1 tablespoon ginger (jarred is fine)

1/2 cup roughly chopped fresh basil (omitted because I ran out)

1/2 cup water

2 tablespoons canola oil

1-14.5 oz. can light coconut milk

2 pound uncooked shrimp, peeled and deveined

2 cups fresh spinach leaves (optional)

Kosher salt

Black pepper

Lime wedges, for serving

In a pot of boiling generously salted water, cook the green beans until just barely tender, about 3 minutes. Drain and set aside.

To make a curry paste, combine lime zest, cilantro, shallots, jalapeno, curry, ginger, basil and water in a food processor. I foolishly tried to jam all this into a mini food processor. Not a good idea. Use the big one if you have one. Bigger implement to clean but overall less mess. Add the water to the food processor a little at a time and process until you have a paste.

In a large skillet, heat oil over medium high. Add the curry paste to the pan and cook, stirring frequently, until the curry is somewhat dry. It should be fragrant and very bright green. Add the can of coconut milk and bring the mixture to a gentle simmer. Add the shrimp, then turn the heat down to medium. Cook until shrimp are opaque, about 5 to 6 minutes. Add the green beans to the pan and stir until combined. If using spinach, add to the pan at this time and stir until just wilted. Remove from heat and taste seasonings, adding salt and pepper if necessary. Serve over basmati rice.

Quick Tips

1. The spinach was my own addition. This dish was so beautifully green that I thought the only thing that might make it better was more green. I like to throw spinach into just about anything. I did remove some for my kids before I added the spinach, anticipating that they would object.

2. I had to do without the basil, but I think the sauce would be enhanced by it so if you can get it, use it.

3. I made the mistake of making this just a little too spicy. I used the full 1/4 cup jalapeno (about 1/2 large) that the recipe called for and this was way too much. I got that hint when I first started cooking down the curry and my eyes began to water. Oops.